Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.

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This is a delicious tart! I used my favorite pastry crust (www.epicurious.com/recipes/food/views/All-Butter-Pastry-Dough-354235) instead of the puff pastry. I used home grown tomatoes but bet even supermarket tomatoes would be good once they are roasted. I will be making this again!

Loved this tart! I made it with a gluten free crust and heirloom tomatoes from the garden. The tomatoes alone was very tasty and I was happy I made extra. Wonderful flavors and will definitely make again.

I, too substituted ricotta for goat cheese with a good outcome. It was a little tough removing the tart from the pan because the filling went below the puff pastry. Very easy recipe and I agree with the other reviewer that any veggie could be substituted, but I would precook/roast the veggies first to reduce moisture. I think next time, it would benefit from some extra seasoning, perhaps italian spice blend, oregano, or garlic for more enhanced flavor. My son would have preferred the uncured olives, so next time I will save myself the effort of pitting them and used pre pitted regular black olives.

I have made this recipe more than a dozen times with variations. After the first time I doubled the goat cheese and halved the mozzarella, 1/2 and 1/2 is just as good as cream. I also often make it without a crust. I am reviewing now because last night I had some leftover grilled eggplant that had been dressed with a mustard and shallot oil and vinegar. I added about 3/4 cup of dried grape tomatoes to this and some chopped garlic and let sit for a while. Folded this into the custard along with some chopped fresh basil and baked. It was excellent the dried tomatoes soaked up any extra liquid from the eggplant and they were tender. Urge you to try this with other vegetable combinations. Very rich and reasonable calories without the crust.

Used halved cherry toms and whole garlic
cloves.Im a vegetarian so used a mix of
hard and soft goats cheese which I mashed
with the roasted garlic cloves and
followed the rest of the reciepe. Only
cristism I have is that the puff pastry
was way too burnt before the cheeses
topping had set peoperly. Does it really
need to go in and out the oven so much?

Excellent! I served
this tart as an
appetizer (12
servings) and it
quickly disappeared.
I used a half whole
wheat/half AP flour
crust and
substituted smoked
mozzarella and
ricotta for the
cheeses (what I
had). It took 50
minutes to test
done. I'll
definitely make this
again.

Everyone at lab meeting loved it! Omitted the olives, used cherry tomatoes and a few larger ones. I also left in the seeds and other insides. Added a little extra thyme.
Reheated nicely the next day, will make again for sure.

Somewhat time-consuming but absolutely delicious and well-received by all of our guests. Even when tomatoes are out of season, Roma tomatoes slow-dried in the oven are tasty in this unique tart. Freezes well, also. B.J. Harrick

Made this last night and it was good but maybe could have used a bit more something (maybe I forgot the garlic on the tomatoes? possible). It looks beautiful, and I will make again, perhaps with a bit more pepper and garlic.

I made 2 of these
tarts for a bridal
shower a couple of
weeks ago-made them
with skim milk
mozzarella and puff
pastry. I cut each
tart into 12 wedges-
a huge hit! I have
made this at least
once a year since it
was published. I
cut Roma tomatoes
into thirds and
roast them on
parchment paper with
a drizzle of olive
oil. I made the
tarts the night
before this last
time and warmed
them, covered with
foil, in a 300 oven
for ~ 30 minutes.
Sometimes I use a
regular crust- it's
still delicious.
I understand the
concern about the
fat calories and the
cream, eggs and
cheese, but a sliver
once a year is worth
it!

Very good recipe. I added prochutto. Also a little warning: No need to drizzle a 1/4 cup over the tomatoes, that'll be way too much. Just drizzle maybe half that. Looks good... Tastes great...I will definitely make it again.

This tart is exceptionally easy and filled with flavor. I took it to a party and it disappeared in minutes with rave reviews. I also continue to make the tomatoes since they are so readily available in the summertime and eat them like candy. I recommend, however roasting them at 250 degrees F for more intense flavor.

Nice flavors...! Time saver:
You can purchase oven-dried tomatoes in most produce sections in the grocery store, and save the 2 hour drying time (The cook from France didn't notice that's where the extra time came in!)...